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Parve
Easy
10 Servings
Allergens 
2 Hours, 20 Minutes
Diets
For extra crispiness, lightly toast the oats in the oven before adding them to the mixture.
Yield: about 20 bars
1 and 1/4 sticks butter or 1/2 cup oil
1 cup Gefen Honey
3/4 cup light brown sugar, packed
1/4 teaspoon salt
pinch of cinnamon, optional
3 cups coarse oats (not instant)
1/2 cup shredded coconut
1/4 cup Gefen Sesame Seeds
2 cups roasted chopped walnuts, hazelnuts, or pecans
2 cups Gefen Dried Cranberries or finely chopped dried fruit
Line a 9×13-inch pan with Gefen Parchment Paper and set aside.
In a large pot, heat butter or oil, honey, sugar, salt, and cinnamon, if using. Bring to a boil and cook two minutes.
Remove from heat and add oats, coconut, sesame seeds, nuts, and cranberries or dried fruit. Mix well to coat all ingredients in the honey mixture.
Immediately pour mixture into the prepared pan, pressing into an even layer. Let cool completely, then refrigerate two to three hours.
Lift the edges of the parchment paper to remove from the pan. Peel off the paper and place on a cutting board. Cut into bars. Store in an airtight container in the refrigerator and serve cold.
Photography by Shoshi Sirkis
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I have celiac and I’m allergic to oats. Do you have a suggestion of what I can use instead?
Quinoa or buckwheat flakes are good options. You can also try more/ different chopped nuts and seeds, or even puffed rice.